Ingredients
- 1 pcs Medium Chicken Around 3lb, cleaned and cut into medium pieces, about 12-14 pieces
- 2 cups sliced onion
- 2 cups sliced red or green or orange capsicum/peppers
- 1 cup sliced or cherry tomatoes
- 1 pc bay leaf
- 8-10 pcs whole black pepper
- 3-4 pcs green cardamom
- 2-3 pcs cinnamon sticks
- 1.5 tbsp garlic paste freshly minced or paste
- 1.5 tbsp ginger paste freshly minced or paste
- 0.5 tbsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 0.5 tsp allspice powder optional
- 8-10 pcs green chili
- 1-2 pcs dried red chili (optional)
- Salt to taste (approximately 1 tbsp, depending on the size of the chicken)
- cilantro for garnish (approximately .5 cup)
- ½ cup oil ( olive or vegetable, you can add a little bit of mustard oil for an extra kick)
- 6-8 cups water
Instructions
- In a cooking pot, heat oil and saute bay leaf, cardamom, cinnamon, and whole black pepper.
- Add onions and saute till golden brown
- Add capsicum or peppers, tomatoes, garlic, and ginger pastes and fry on medium-high for about 5 minutes
- Once the peppers and tomatoes soften up and are fried with the rest of the ingredients, add 3-4 green chilis, 1-2 dried red chilis, along with all the spice powders (turmeric, red chili, cumin, coriander, allspice).
- Keep frying the mix till the ingredients start to form a curry base. Add 1 cup of water and cook on medium heat for about 6-8 minutes. Or cook till the oil starts to separate from the curry paste. Add a little bit of water if needed for the ingredients to cook.
- Once the oil is separated out, add the chicken and cook on high heat for about 8-10 minutes, stirring around slowly. This somewhat fries the chicken a little bit and also the water starts to come out of the chicken. Add salt to taste
- Once the chicken’s water is dried out a little bit from cooking on high heat, add 5 cups of water, or till all the chicken pieces and under the gravy.
- Cook on medium heat for 30 minutes. Open the lid and stir around. Depending on the depth of the gravy, add water back up to close to the tip of the chicken pieces. Cook for another 20 minutes on high heat.
- You can sautee slowly for a few minutes more if you would like to make the gravy dense.
- Garnish with cilantro and serve with hot rice or any kind of bread
Nutrition
Calories: 311kcal | Carbohydrates: 23.1g | Protein: 5g | Fat: 22.3g | Saturated Fat: 3.3g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 260mg | Fiber: 6.1g | Sugar: 2.7g
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